Date & Coconut Balls Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Date & Coconut Balls Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a simple, utterly delicious Indian sweet that’s perfect for festivals, gifting, or just a little afternoon treat, you have to try these Date & Coconut Balls. I first made these with my grandmother, and honestly, the smell of them baking always takes me right back to her kitchen. They’re so easy to make, and the combination of sweet dates and fragrant coconut is just heavenly. Let’s get baking!

Why You’ll Love This Recipe

These Date & Coconut Balls (sometimes called ‘Date Ladoo’ in some parts of India) are a classic for a reason. They’re wonderfully soft, melt-in-your-mouth good, and require minimal ingredients. Plus, they’re a fantastic no-fuss sweet – perfect when you want something special but don’t have hours to spend in the kitchen. They’re also a great way to use up those lovely, soft dates!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful treats:

• 125 gram butter (about ½ cup), softened
• 100 ml icing sugar (about ¾ cup)
• 0.5 teaspoon vanilla essence
• 0.25 cup cornflour
• 1 cup cake wheat flour
• 8 pitted dates, roughly chopped
• 0.25 cup desiccated coconut, for coating

Ingredient Notes

A few little tips to make sure your Date & Coconut Balls turn out perfectly!

• Cake Wheat Flour: This is the secret to a super soft texture! It has a lower protein content than regular wheat flour, resulting in a more tender crumb. If you can’t find it, don’t worry (see the FAQs for substitution options!).
• Dates: The quality of your dates really matters. I prefer using Medjool dates because they’re wonderfully soft and have a caramel-like flavour. If your dates are a little dry, soak them in warm water for 10-15 minutes before chopping. This will make them easier to work with and even more delicious.
• Butter: Make sure your butter is properly softened – not melted! It should be soft enough to easily cream with the icing sugar.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 160°C (320°F).
2. Cream the butter and icing sugar: In a large bowl, beat the softened butter and icing sugar together using an electric mixer until it’s light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step – it’s key to a good texture!
3. Add vanilla and flour: Mix in the vanilla essence, then gradually add the cornflour and cake wheat flour. Mix until a soft dough forms. It shouldn’t be sticky, but it shouldn’t be too dry either.
4. Shape the dough: Divide the dough into 16 equal portions. Roll each portion into a ball.
5. Fill with dates: Flatten each ball slightly with your thumb. Place a piece of chopped date in the center, then gently seal the edges around the date to completely encase the filling.
6. Coat with coconut: Roll the filled dough into an elongated shape (like a small oval). Then, roll it in the desiccated coconut, making sure it’s nicely coated.
7. Bake to golden perfection: Arrange the coated balls on a baking sheet lined with parchment paper. Bake for 25 minutes, or until the edges are lightly golden.
8. Cool and enjoy: Let the Date & Coconut Balls cool completely on a wire rack before storing them in an airtight container. Trust me, they’re worth the wait!

Expert Tips

• Don’t overbake! You want the edges to be golden, but the balls should still be soft.
• Chill the dough: If the dough is too sticky to work with, pop it in the fridge for 15-20 minutes to firm up.
• Gentle hands: Be gentle when sealing the dates inside the dough. You don’t want to tear the dough.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the butter for a good quality plant-based butter. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of cake wheat flour. Just make sure it’s a blend designed for baking.
• Spice Level: Add a pinch of cardamom powder (about ¼ teaspoon) to the dough for a warm, fragrant flavour. My family loves this addition.
• Festival Adaptations: These are perfect for Diwali, Eid, or any festive occasion! You can even add a few chopped nuts (like pistachios or almonds) to the dough for extra richness.

Serving Suggestions

These Date & Coconut Balls are delicious on their own with a cup of chai. They also make a lovely addition to a festive sweet platter. I often pack them in little boxes as gifts for friends and family.

Storage Instructions

Store the Date & Coconut Balls in an airtight container at room temperature for up to 5 days. They can also be stored in the refrigerator for up to a week, but they might become a little firmer.

FAQs

1. Can I make these Date & Coconut Balls ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the fridge. Just bring it to room temperature before shaping and baking.

2. What is the best type of date to use for this recipe?

Medjool dates are my top pick because of their soft texture and caramel flavour. However, you can use other varieties like Deglet Noor, just make sure to soak them if they’re a bit dry.

3. Can I use all-purpose flour instead of cake wheat flour? What will be the difference?

You can, but the texture will be slightly different. All-purpose flour has a higher protein content, which will result in a slightly chewier, less tender ball.

4. How do I prevent the balls from cracking during baking?

Make sure you don’t overbake them! Also, avoid handling the dough too much, as this can develop the gluten and make them tougher.

5. Can these be made without an oven? – alternative cooking methods

Yes! You can try making them in an air fryer at 160°C (320°F) for about 15-20 minutes. Keep a close eye on them to prevent burning. You can also try shallow frying them in ghee until golden brown, but this will change the flavour profile.